2. Cook, stirring occasionally on medium high until it begins to bubble.

3. Stir constantly for about 20 minutes. Mixture should become a little shiny and thicken as you go. The longer you cook it, the thicker it gets; keep in mind that it will thicken as it cools as well, so stop cooking before it reaches the consistency you desire.

4. If you’re canning it, ladle it into hot sterilized jars and close the lids “two finger” tight (ie. as tight as two fingers can turn it; you’re not trying to break the jar here, just create a good seal.) As they cool, you should hear a “ping” when the lid seals. To check the seal, push on the lid with your finger; if the lid stays flat, you’re okay; if it can pop up and down, put that jar in the fridge and eat it first!